Это предварительный просмотр рецепта "Garlic Stuffed Jumbo Pasta Shells".

• Click here to print
• или вернитесь к рецепту Garlic Stuffed Jumbo Pasta Shells.

Рецепт Garlic Stuffed Jumbo Pasta Shells

by Global Cookbook

Ингредиенты

1/2 kg Jumbo pasta shells boil till cooked and drain 6 Tbsp. Butter 6 x Garlic cloves peeled finely minced + little salt 6 Tbsp. Flour 2 c. Lowfat milk 1 c. Heavy cream 1/2 c. Finely minced parsley 6 x Anchovy fillets,fine minced

500 gm Ricotta cheese 250 gm Cottage cheese 1/4 c. Grated Parmesan 6 x Thin slices prociutto cut into very little squares 3 Tbsp. Minced parsley 3 Tbsp. Minced [fresh] basil 2 x Egg yolks, beaten Salt & pepper to taste

Инструкции

1. Heat the butter in a heavy-bottomed saucepan over low heat. Add in the garlic and saute/fry till it just starts to turn golden. Remove from the heat and when the butter has stopped bubbling add in the flour. Return to the heat and cook, stirring constantly for two min. Don't let the flour color!
2. Remove from the heat and add in the lowfat milk and cream all at once. Immediatelt beat vigorously with a whip till smooth. Put the pan over medium heat add in the parsley and anchovies. Cook, stirring constantly till the sauce has the constancy of heavy cream. Remove from the heat. Add in salt and pepper to taste, Reserve uncovered.
3. In a large bowl, combine the ricotta, cottage cheese, Parmesan, parsley basil, prosciutto and egg yolks. Add in salt and pepper to taste, and mix well.
4. Stuff each shell with some of the cheese mix. Using your fingers, press the long side of each shell lightly together so which the shape of the shell is as it was before boiling. Wipe any excess of filling.
5. Put about two c. of the sauce in the bottom of a baking dish big sufficient to hold all the 24 shells in one layer. Place the stuff shells in the dish, pour the remaining sauce over.
6. Bake in a preheated oven at 375 F for 15 min. Serve at once.
7. In a few months I will have fresh basil in my garden....
8. Serge

© 2024 CookEatShare